Curry Poached Cod with Snap Pea Slaw

Fish is the ultimate healthy fast food and poaching is a gentle method of cooking delicate fish. Adding a little bit of curry paste to the poaching broth makes a light, fragrant liquid for the delicate cod fillets. A simple crunchy slaw rounds out this lovely, summery meal.

Curry Poached Cod with Snap Pea Slaw

Adapted from Cooking Light, June 2017


1 cup unsalted vegetable or chicken stock

½ cup dry white wine

2 tablespoons Thai Curry Paste

2 garlic cloves, crushed

1 bay leaf

1 teaspoon honey

4 (6 ounce) skinless cod fillets

1 cup sugar snap peas, thinly diagonally sliced

½ cup thinly sliced yellow and red bell peppers

¼ cup thinly sliced scallion

2 tablespoons lime juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, divided


Bring first 6 ingredients to a boil in a large skillet. Reduce heat, and simmer for 5 minutes. Add fish, cover, and simmer for 8-10 minutes or until fish flakes easily when tested with a fork. Remove pan from heat.

While fish is poaching, combine snap peas, peppers, scallion in a bowl. Toss with lime juice, olive oil and ¼ teaspoon of salt. Place one fish fillet in 4 shallow bowls. Sprinkle evenly with remaining ¼ teaspoon salt. Add about 3 tablespoons poaching liquid to each bowl. Top each with about ½ cup of snap pea mixture.

Adapted from Cooking Light, June 2017


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